So I might be a bit late on a “leftover” recipe from Thanksgiving but, I figure you can really make this salad anytime using roast chicken, or even some poached eggs. I was even thinking leftover ham from Christmas dinner would work too. Needless to say I have made many variations of this salad over the last couple months but this version just happened to work out perfect this week for lunches using what I had on hand.

I know we are all moving on from Thanksgiving onto Christmas and all the ridiculous cookies that come with, just promise me you’ll eat some salads in between all those cookies. Enjoy!

1. Start by placing 6 containers with their lids out so they are ready to be filled assembly style. Process the lettuce, chop, tear, rinse and spin dry. Distribute the lettuces evenly between each container, next add the turkey, I split one apple between two salads. Next add the cheese.

2. Cook the potatoes: Start by placing a saute pan on the stove over slightly hotter than medium heat, melt 1 T. ghee. Add the potatoes and season well with salt and pepper, toss. Take your time with the potatoes, make sure they brown evenly on all sides so toss often. When browned on each side use a lid that is just big enough to cover the potatoes, turn the heat down just a notch below medium and place the lid over the potatoes and let them steam. Take lid off and toss, place lid back on and steam until cooked through. When the potatoes are cool add them to the salad. This may seem a bit involved but the result is perfect potatoes, I cook mine like this all the time.

3. For the dressing: All the vinaigrette ingredients can be measured into a jar with a tight-fitting lid, shake well.

Disclaimer- the title of this post is not intended to offend or bedisrespectful.

White Girl Kimchi made 1 quart & 1 pint

2-2 1/2 lb head of cabbage, I used Napa cabbage

1 bunch scallions, ends trimmed, cut into 3/4 inch pieces

1 T. chopped garlic

1 T. grated ginger

3 T. korean chili

3 T. korean fish sauce

1 T. plus 2 tsp. local honey

coarse sea salt

Directions:

1. Start by placing two colanders in your sink. Next cut the cabbage in half, cut out the core and then cut the cabbage into 1 inch chunks. Divide the cabbage between the two colanders.

2. Sprinkle 1 T. of coarse sea salt over each colander filled with cabbage. Toss the cabbage with your hands to disperse the salt. Let the cabbage sit for thirty minutes.

3. The cabbage should be wilted and reduced in volume. Place the cabbage in a bowl and fill with cold water, swish the cabbage around in the cold water. Drain and rinse two more times (taste it, it should taste seasoned but not overly salty) . Drain well and set aside.

4. In a large bowl mix together the garlic, ginger, scallions, korean chili, korean fish sauce and the honey.

5. GENTLY squeeze the cabbage to drain, just a little! Add the drained seasoned cabbage to the ginger/chili bowl and toss well to coat all of the cabbage (taste it and adjust seasoning). Pack the cabbage into glass mason jars being sure to leave a little head room, place a tight-fitting lid on the jar. Place the jars in a cool dark place, I place mine in the cabinet above my fridge. Let the kimchi sit for about three days and then place it in the fridge. I like to unscrew the lids and push the kimchi down and release some kimchi gases before storing in the fridge.

Love:

This is how I knew my kimchi was ready to go in the fridge- my husband came up from downstairs and said “what stinks?!” I said “kimchi is ready!” I have loved kimchi ever since I was a kid, I often wonder what my parents thought about their child asking for kimchi at the grocery store. My parents where both great cooks but we certainly didn’t eat kimchi at our dinner table. I have bought many different kinds of kimchi searching for the one that most reminded me of being a kid, failing to find the one. I have also attempted many times to make it myself, failed again! It wasn’t until I begged my friend Vanessa Chang to “please” come over and show me the mastery of this ancient food that I got a first hand look at how this special Korean condiment is made. The first time we made it she demonstrated and I watched, the second time I demonstrated and she watched, the third time I went solo and VIOLA, White Girl Kimchi was achieved! I lovely call it that because I am no way a master of kimchi, I’m still learning but I am so proud of myself for learning how to make something new that I have loved all my life. The salty, spicy, acidity that this kimchi has is just what I’ve been looking, and now a forever staple in the Cosmo Hippie Chef kitchen, even if my husband thinks it stinks! (Remember that’s how you know you did it right!) Enjoy!

Nutrition:

Probiotic- Bacteria, bacteria, bacteria! Kimchi is fermented therefore FULL of probiotics, aka good gut bacteria. Kimchi is full of vitamin A and C which are great for the immune system, 70% of our immune system happens in the gut. Our guts are so advanced it should actually have its own brain! With all the processed foods, stress and environmental toxins we are exposed to on a daily basis it is important to maintain healthy gut flora. Foods like kimchi can help, miso, sauerkraut and kombucha are also great probiotic foods.

Well it is safe to say that February kicked my behind! Nothing more than the ordinary person, but it didn’t leave me much time for anything but work and my family. In order for me to take care of what needed the most attention my blogging had to take a backseat, I know you all understand and I bet you’ve even been there yourself. BUT, I am happy to report that during this hectic time I was able to make sure we ate well and I am excited to share the recipe I made the most during this stressful time.

These little egg pots can be eaten anytime of day and can be made with whatever veggies you have on hand, they are best enjoyed warm but can be made ahead and reheated. Since I don’t eat much meat, eggs are a great protein source for me. I buy local eggs at the farmers market and enjoy them hard-boiled, poached, scrambled and like this in these egg pots. My husband likes his egg pots with a side of sourdough toast slathered with ghee, I like mine with a side of avocado toast. It is nice to have a few recipes that can keep you nourished on the inside when everything on the outside is going haywire. This is an everyday recipe that is quick and healthy. ENJOY!

Food:

Egg Pots- Survival Food serves 2

Note: This isn’t an exact recipe other than the eggs, just use your instincts and if you make too much filling save it and serve it over brown rice with a poached egg or a quesadilla for your little stinkers.

4 local eggs

8-10 stalks of asparagus, trimmed and chopped (you could sub with broccoli)

1. Pre heat oven to 375 degrees. Place a small amount of ghee in 4 ramekins and distribute it evenly, place the oiled ramekins into a medium casserole dish that will be able to hold water.

2. Melt about 2 tsp. of ghee in a medium saute pan, add the onion, asparagus, Brussels sprouts and mushrooms, season with salt and pepper. Saute until the asparagus is bright green, add the Toum or garlic until the scent of garlic fills the kitchen. No need to over cook the veggies since they’ll be going into oven.

3. Place two heaping spoonfuls of the veggies in each ramekin, next crack an egg crack over each ramekin. Season each egg with a little bit of salt and pepper.

4. Heat a teapot/kettle until hot, pour hot water into the casserole dish until the water is 3/4 up the sides of the ramekins. Carefully place the casserole dish with the water and ramekins into the oven and bake 20-25 minutes.

5. Let the pots cool just a bit and then remove them from the hot water, serve with buttered or avocado toast, EAT!

Nutrition:

Asparagus- Asparagus is an excellent source of potassium, vitamin K, folic acid, vitamins A&C. It is also a very good source of dietary fiber, niacin, phosphorus, protein and iron!

Shiitakes- These little nutrient dense morsels have long been a symbol of longevity in Asia because of its health-promoting properties. Shiitakes contain an active compound called lentinan. Lentinan has the power to boost the immune system and strengthen its ability to fight infection and disease. It has also been shown to have anti-cancer activity.

Eggs- Choosing local, organic free range eggs means you are ensuring that what you are consuming is free of harmful antibiotic-resistant bacteria. Free range chickens feed on seeds and insect and sometimes flax seeds or special meal enriched with DHA which increases the omega-3 content of their eggs.

3 T. Honey Wine Vinegar, can be found at local retailers (if you can’t find this sub with your favorite vinegar, preferably one that has a little sweetness)

2 T. pure maple syrup

3/4 c. olive oil

salt and pepper

Directions:

-Pre heat oven to 400 degrees

-Squash of choice: peel if needed, scoop out seeds and cut into one inch chunks. Place on a parchment lined baking sheet and drizzle with a little olive oil, salt, pepper and fennel blossom if using. Bake until knife tender, 30 min or more.

-Bacon: line a baking sheet with parchment, if you have one, place a cooling rack over the lined baking sheet and then lay the bacon in a single layer on the cooling rack. Bake 15-20 min flipping once. Best to cook this with the squash. Let cool, chop and set aside.

-Lettuce: wash, spin/dry and tear into bite size pieces and lay out on big platter. Squeeze the lemon over the lettuce and lightly season with salt and pepper. Set aside.

–Dressing: all of the ingredients go into a jar, shake, shake, shake. Season with salt and pepper to taste, set aside.

-Put it all together: you can lay the ingredients in a row like I did above or you can scatter the ingredients over the lettuce anyway you see fit. Salad can be served cold or at room temperature. The salad will last about 3-4 days UNDRESSED (no dressing) in the fridge. Weather at home or at a party I keep the dressing in a separate container and let my friends dress their own portions. EAT!

Love:

I love this salad, I have made this for two different occasions and both times it was a hit, it is a flavor explosion in your mouth! This time of year we need a few interesting recipe that are easy to throw together and will blow your friends and family away. This salad uses both local and seasonal ingredients which are pretty easy to find and can also be made vegan or vegetarian to suit your guests. Also, if you have any leftover dressing use it to season some veggies you might be roasting, like Brussels sprouts. I have family coming in this weekend and I can’t wait to make this for them. I hope this salad makes you look like a rockstar at your next get together. Happy Holidays and ENJOY!

This time of year when the days are shorter and getting colder all I want to do is cuddle on the couch with my sweetie and our fury children with a bowl of comfort, this Farro and Eggs is perfect for that. This is a one pot dish that can be eaten anytime of the day and requires minimal ingredients but is big on flavor. With the holidays just around the corner we all need a few dishes up our sleeves that are easy to throw together and will please just about anyone. I don’t know about you but we will be busting at the seams in December with guests and I can’t wait to dazzle my friends and family with this one, ENJOY!

1. Drain farro and rinse. Place your favorite pot on the stove, add farro, tomatoes, onions, garlic, 1 T. olive oil and spices and 1/2c. water. Turn heat on and bring to a boil, when the pot begins to boil turn heat down to medium low and let it simmer away stirring a few times. Set the timer for 25 min.

2. When the timer goes off check the liquid, if you think it needs more add another 1/2c., next crack the eggs on top of the farro and season just a bit with salt and pepper. Place the lid on the pot and let it all cook another 5 min or until the whites off the eggs are set and the yolk still look sunny side up! If you don’t like runny yolks cook for another few minutes until they are set.

3. Pull the pot off the heat and garnish with fresh herbs and extra olive oil, serve IMMEDIATELY!

Kindly adapted from Smitten Kitchen who adapted it from Martha Stewart

Nutrition:

Farro- Farro is essentially a form of Spelt. Spelt’s cultivation is thought to have begun sometime during the mid- to late Neolithic (Stone Age), 6000 to 5000 B.C.E. an area that spans parts of modern Iraq, Iran and Jordan, making this one of the earliest crops grown in the Western World! Farro is an Italian staple grain, so when buying look for Farro but know spelt can be used in its place (but not in this recipe). The texture will be different. Farro is not labeled ‘organic’ but historically has been known to have not been sprayed due to the fact that it will not survive if treated with harmful sprays. Farro/Spelt is an excellent source of complex carbohydrates, complete protein and fiber. Spelt is a good alternative for those allergic to wheat. The gluten found in Spelt is more fragile than that found in wheat, so it is more easily digested.

Why should we soak and sprout our grains?

Grains contain phytic acid, phytic acid is a substance in grains that inhibits absorption of minerals. By soaking grains phytic acid will be reduced and the minerals in the grains will be unlocked so that you can benefit from them, making the more digestible and making the vitamins and minerals more available for the body to utilize. Sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a potion of the starch in grain is transformed into sugar. Finally, numerous enzymes that help digestion are produced during the germination process.

1. Start by melting the butter over medium heat in your favorite pot. Add the onions and some salt, saute until softened (about 8-15 min).

2. Next add the kabocha, carrots, tomatoes, bell peppers, chili pepper, ginger, garlic, turmeric and a little bit of real salt. Mix well, then add the veggie stock and goat yogurt. Bring to a boil then turn down to a simmer until tender, about 30-45 min.

3. When the squash if fork tender pull your pot off the heat and mix in cilantro and garnish with scallions. EAT!

To Serve: If you are staying true to the Eat Local Challenge serve the Curried Kabocha over sautéed greens. If not, serve over grain of choice, I like millet. Top with a dollop of yogurt!

Nutrition:

Squash- Winter squash provides carotenoids and vitamin C plus potassium and fiber, it is also higher nutritionally than summer squash. Winter squash and other deep orange veggies are especially effective in preventing lung cancer. American Indians valued the seeds of both squash and pumpkins for various aliments, but the pulp also has pharmacological properties, notably anticancer carotenoids. (Nourishing Traditions)

Love:

Kabocha squash is by far my favorite winter squash, I love their bright orange flesh and creamy texture not to mention it is so versatile. Every year at this time I stock up on them at the farmers market, if you store them in a dry cool place they will last all winter. This was the perfect one pot dish for dinner all week during the Eat Local Challenge Week if you are staying true to the challenge omit the turmeric. It is warm, comforting and easy to reheat after a long day at work and gets better over time. ENJOY!

1. Peel, quarter and seed the apples. Heat the butter in a heavy saucepan. Cut the apples into smaller chunks, place them in the melted butter. Cook gently until the excess water is evaporated.

2. Drain cherries and add them to the pan along with the with remaining ingredients. Cook, stirring until mixture is the consistency of a thick applesauce. *I left mine a little chunkier, but cooked it until the sauce was thick and caramel like.

I know what your first thought is, saffron? I know, I know, local? Yes, I was able to score some at the farmers market last year, we even bought some for my mother-in-law for her favorite paella recipe she makes during the holidays. Check around, you might have a friend who is growing some in their garden. I have two friends who grow it, Andrew Stone of LifeLong Learning and Carly Gillespie of Wasatch Community Gardens. This is the perfect recipe for breakfast during the Eat Local Challenge week, I can’t wait for breakfast! ENJOY!

1 small green pepper, you could also use a jalapeno or your favorite chile (Farmers Market)

garlic (Farmers Market)

handful of cilantro (Farmers Market)

lime

Celtic salt

Directions:

1. You will need your food processor or blender. Cut the onion in half, peel it and chop into large pieces, add to the processor. Save the other half of the onion for another recipe. Cut the pepper or chile in half, remove seeds and cut into pieces, add to the processor. Smash and peel the garlic and add it to the processor with a large pinch of gray/Celtic salt. Pulse to break down the pieces.

2. Next cut the cherry tomatoes in half and add then to the food processor, add the cilantro and squeeze in the lime juice. Pulse everything together until you get the desired consistency. I like mine chopped pretty fine but not completely liquid. Use your judgement and no need to worry about messing this recipe up. Taste it, does it need more salt? lime? you decide. If it is to spicy add a teaspoon of honey. Feel free to add any spices you may like.

3. You can spoon the salsa into your favorite class container and refrigerate or grab a bag of chips and start ENJOYING!

Love:

If you give me a choice between a cookie or chips and salsa, guess which one wins? CHIPS and SALSA of course! I love salty spicy treats.

This salsa has saved my behind more than once when I have been invited to a last-minute get together and all I have to do is walk out to the garden or use what is hanging around from the farmers market. It is ridiculously easy to throw together!

I hate to call this “End of Summer Salsa” but it’s been so hot here in Salt Lake that the tomatoes are just about done in my garden. This change of season is so bitter-sweet, we suffered through an outrageously snowy winter, a short spring and a sweltering hot summer. I will miss the long nights, backyard hangouts, rained out summer weddings, early mornings at the farmers market and swinging in my hammock. Most of all I will miss the fresh local produce overflowing on my kitchen counter. I am doing everything I can to soak up the last of those summer flavors before I move on to new ones, this salsa is pure summer in a jar. Oh I’ll make salsa in the winter with my canned tomatoes but it just isn’t the same, so hurry up and whip a batch of this “End of Summer Salsa” and don’t forget the close your eyes and play back all your summer adventures with each bite. Long live summer.

2. Place all the chopped veggies in a your favorite baking dish. I used my big yellow one that is really deep, when I made my Gluten-free Strawberry Rhubarb Cobbler it held 15 cups of fruit! So used a big baking dish.

3. Toss the veggies and season with salt and pepper. Next drizzle the olive oil over the veggies and toss again. Lastly, dollop the ghee on top of the veggies and place the thyme and rosemary on top as well.

4. Cover with foil and bake for 45 min. After that 45 minutes remove the foil toss the veggies around and bake for another 45 minutes. I know it is done when the juice from the veggies is almost covering the veggie mixture.

5. Remove from oven and let it cool just a bit and top with chopped fresh parsley and fresh grated Parmesan cheese. EAT!

This is how we enjoyed our Baked Ratatouille…

The day I made the Baked Ratatouille we had it for dinner with Wild King Salmon, super delish.

This time of year is usually a little bitter-sweet for me, I’m completely exhausted from all of our summer fun but this is when we have the most abundance of fresh food available. Part of me wants to start easing into the laziness of fall but the beautiful summer produce reminds me to enjoy every last morsel it has to offer. So was the case last weekend, we had just got back from our annual camping trip with our friends and I was feeling under the weather but I had just been gifted a huge box of veggies from my friend Dean’s garden. Instead of spending all day in the kitchen I decided to through this dish together and let the oven do the work for me. Voila, the best of both worlds, a little laziness with a side of summer. The bonus is we got to enjoy this dish for a few other meals which comes in handy when you need a little break. Long live summer. ENJOY!

2 T. Dijon mustard (they have a new mustard booth at the Farmers Market but they are only there every other week, I haven’t been able to try them yet.)

1/4 c. olive oil, more for garnish

salt and pepper

Sunbridge Sunflower Sprouts (local, Whole Foods or Good Earth)

Directions:

For the fish-

1. Pre heat the oven to 350 degrees. Line a baking sheet with parchment or foil. Place a cooling rack over the lined baking sheet, place the fish on top of the cooling rack and season with salt and pepper, sprinkle on the lavender (this trick came right from the Koosharem fisherman themselves!) and lay the sprigs of dill over the fish. Last, slice one of the lemons into rounds and lay this over the seasoned fish. Place the fish in the oven, before you close the door, pour some water into the bottom of the baking sheet. This will keep the fish moist while cooking. Cook for 20 minutes or until an instant read thermometer reads 125.

When the fish is cooked pull out of the oven and let is cool while you get the other ingredients ready.

For the salad-

1. In a large mixing bowl whisk the pickle juice, olive oil and Dijon mustard together. Add the juice and zest of the other lemon and whisk again. Season with salt and pepper.

2. Next add the celery, pickles, purple onion, parsley, dill and the chickpeas. Fold all the ingredients together with the dressing until well mixed. Next break up the cooked trout gently and add it to the other ingredients, fold together gently.

3. Place the salad in the fridge to let the flavors develop, check for seasoning and add more salt and pepper if necessary. When ready to serve, scoop some of the salad into your favorite bowls or plates, drizzle with olive oil and top with a handful of sunflowers sprouts, garnish with a wedge of lemon. EAT! (Or do what I did and serve this in individual lunch containers and have it for lunch all week!)

Love:

This recipe is for my sweetie (wait, aren’t they all?!), he loves tuna salad but I don’t like buying canned tuna. It would take too long to explain and then you would think I’m crazier than I appear, just trust me fresh is where it is at. So imagine my excitement the first week of the downtown farmer’s market when I saw the Koosharem Steelhead booth! I was first attracted to the booth because I spotted two red heads, I kind of have a thing for red heads, red headed cat, red-headed friends, I digress. Any who, I went over and checked out what they had to offer, they were so friendly and their fish looked beautiful and no trace of fishy smells, this equals fresh. We chatted for a while about their practices, read more about that here, and I bought some with this recipe in mind. I couldn’t be happier with this recipe turned out and it made my sweetie very happy (as usual!), I can’t wait to make it again for our next Red Butte Concert with our friends. The Koosharem boys are located at the north-east corner of the farmers market, and they are only there every other week. Look for them this weekend July 6, but you’ll have to push me out of line to get some! Enjoy!